black pepper
Black pepper is rich in piperine, an alkaloid compound with antioxidant and anti-inflammatory properties, and provides manganese, iron, and magnesium. It enhances the bioavailability of other nutrients, particularly curcumin in turmeric, making it nutritionally synergistic in spice combinations.
About
Black pepper (Piper nigrum) is a flowering vine native to Kerala in southern India, producing small drupes that are harvested and dried to create one of the world's most essential spices. The immature green berries are picked and sun-dried until they shrivel and turn dark brown to black, developing their characteristic wrinkled exterior. The spice has a warm, slightly woody, and mildly spicy flavor profile with citrus and pine undertones. Key varieties include Tellicherry (from India's Malabar Coast), with larger berries and complex flavor; Lampong (Indonesian), known for bright, sharp heat; and Vietnamese black pepper, prized for its fruity notes. The active compound piperine accounts for its pungency and potential health benefits.
Black pepper's flavor complexity derives from over 100 volatile compounds, including pinene, limonene, and sabinene, which develop during the drying and aging process. Freshly ground pepper exhibits significantly more aromatic complexity than pre-ground varieties, which lose volatile oils to oxidation.
Culinary Uses
Black pepper is the most widely used spice globally, essential to virtually all culinary traditions. It serves as both a subtle background seasoning and a dominant flavor element, depending on quantity and application. In European cuisine, it seasons stocks, soups, meats, and finished dishes; in Asian cuisines, it appears in stir-fries, marinades, and spice pastes. Coarsely cracked pepper is used as a crust for steaks and fish, while finely ground pepper integrates into spice blends, gravies, and baked goods. Black pepper complements nearly all savory ingredients and many sweet preparations, including chocolate-based dishes. Its effectiveness is enhanced by heat, which releases volatile compounds, and by grinding immediately before use.
Used In
Recipes Using black pepper (1,476)
Light Chicken Stogranoff
Source: Sunset Diabetic Cookbook * Makes 4 servings
Light 'n Lean Chicken Breasts
Makes 4 servings
Limas and Spinach
Your family will love to eat more vegetables cooked this way.
Lime Shrimp Kebabs
Fruit & Vegetable of the Month: Limes by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe
Liver Hash
Liver Hash
Liver Loaf
Liver Loaf from the Recidemia collection
Lobster Soup
Lobster Soup from the Recidemia collection
London Broil
I know it says London, and it says broil, but it's the exact opposite. It's only really popular in America, and it's grilled.
Lone Star State Barbeque Spareribs
Contributed by Catsrecipes Y-Group
Loubia b'Dersa
Algerian chili
Louisiana Jambalaya
Makes 8 servings
Louisiana Shrimp Gumbo
Makes 10 servings
Love Estate Potato Bake
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984.
Low-calorie Tomato Dressing
Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.
Low-fat Lemon Chicken with Vegetables
Contributed by Jenn B aka Mom2sam and Tiny at World Re
Low-fat thousand island dressing
Low-fat thousand island dressing from the Recidemia collection
Lubya Khadra Billahma
This recipe is for 8 serves.
Lucie's Chestnut Stuffing
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Lumpia Shanghai
A recipe all Filipinos are proud of! Lumpia (Shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as side dish or appetizer.
Lutenitza
Lutenitza from the Recidemia collection
Macaroni and Chicken Salad
Macaroni and Chicken Salad from the Recidemia collection
Macaroni Bechamel
Macaroni Bechamel from the Recidemia collection
Macaroni & Cheese (Baked)
Pasta
Macaroni-Tuna Salad
Macaroni-Tuna Salad
Macedonian Salad
Macedonian Salad from the Recidemia collection
Macedonian Sarma
Macedonian Sarma from the Recidemia collection
Mackerel Run Down
Magret de canard aux cerises
Magret de canard aux cerises aka duck breast with cherries is a nice compliment of flavours.
Malaysian Vindaloo
The name 'vindaloo' is actually of Portugese origin, which means wine and garlic. The dish was introduced during the Portugese occupation. You can use either Pork or Chicken for this recipe.
Male Chauvenist Chili
Male Chauvenist Chili from the Recidemia collection
Mandarin Rice Dressing
Makes 6 servings
Mango Avocado and Shrimp Appetizer
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pinion Estate in Mesquite, Texas in 1994.
Mango Mustard Sauce
Mango Mustard Sauce from the Recidemia collection
Mango Vinaigrette I
Contributed by Catsrecipes Y-Group * This recipe yields
Manhattan Seafood Chowder
Makes 12 servings.
Manish Water
Manish Water from the Recidemia collection
Maple-glazed Candied Yams
This recipe comes from Montréal, Québec Contributed by World Recipes Y-Group
Maple Mustard Pork Tenderloin
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.
Mardi Gras Cole Slaw
Mardi Gras Cole Slaw from the Recidemia collection
Marengo Meat Balls with Rice
Makes 6 servings.
Marinated Tofu with Shiitake Stuffing
Marinated Tofu with Shiitake Stuffing from the Recidemia collection
Marinated Tomatoes
It serves 6 people. To serve, layer half the lettuce, cilantro and drained tomatoes in a serving bowl, then repeat layers.
Marinated Vegetables
Marinated Vegetables from the Recidemia collection
Martin’s Beef Salad
Martin’s Beef Salad from the Recidemia collection
Marvelous Mushroom Pilaf with Walnuts
Makes 6 servings.
Mashed Potato and Carrot Casserole
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
Matata
Clam and peanut stew. Matata is a typical Mozambique entree made with pumpkin leaves. We have used spinach as a substitute. This is one dish that wasn't influenced by the cooking of Portugal.
Matsah Lasagne
Matsah Lasagne from the Recidemia collection
Mclean Estate Great Northern Bean Soup
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.
Mealie Soup
Corn soup Serves 6